Watermelon Salad
Juicy watermelon, crisp cucumber, salty feta, and fresh basil come together in this summer-ready salad inspired by the one served at St. Paul Brewing (IYKYK). It’s the kind of dish that feels fancy but takes just minutes to throw together—perfect for patio hangs, backyard dinners, or bringing to a potluck. The light vinaigrette ties it all together with a sweet and tangy finish. Chill it ahead and serve it cold for the ultimate refresher on a hot day.
What you'll need:
4 cups cubed seedless watermelon
2 large English cucumbers, thinly sliced
2 cups baby arugula
1/3 cup crumbled goat cheese or feta
1/4 cup toasted pistachios, chopped
2 slices prosciutto or bacon, crisped and chopped
1–2 Tbsp balsamic glaze (for drizzling)
1-2 Tbsp basil vinaigrette
Basil Oil Vinaigrette:
1/4 cup olive oil
Juice of 1/2 lemon (or 1 Tbsp red wine vinegar)
Handful fresh ripped basil
Salt & pepper, to taste
How to make it:
Crisp the bacon or prosciutto, then chop and set aside.
Whisk vinaigrette ingredients until emulsified.
Combine watermelon, cucumbers, and arugula in a bowl or tray. Chill until ready to serve.
Sprinkle with cheese, pistachios, and crisped pork.
Drizzle with basil vinaigrette and a swirl of balsamic glaze.
Serve chilled or right away at room temperature.
Tips:
This salad works beautifully with rosé or sparkling wine.
Chill the plates or tray before plating for an extra-refreshing effect.
If prepping ahead, wait to add the arugula and drizzle until the last minute.